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The Drunken Pot Launches “Thirty Special Flavours Happy Hour” Among New Summer Promotions

May 16, 2017 Dining No Comments Email Email

Trend-setting hot pot restaurant The Drunken Pot has introduced a new “Thirty Special Flavours Happy Hour Menu” among new summer promotions at its fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay, including free-flowing drink options until 31 August 2017.

The new HK$328 “Summer Happy Hour” menu features an array of appetisers and an exotic new “Best of the Four Nationshot pot representing four Asian culinary cultures with The Drunken Pot’s best-selling broths as well as hot pot ingredients.

This exceptional value-for-money promotion is served in limited time-slots during the week, from 6–8:30 pm and 10:30 pm – 1 am on Monday to Thursday; 10:30pm–1am on Sunday; and 10:30 pm – 2 am on Friday and Saturday.

The flavour-packed hot pot fiesta begins with appetisers Deep-fried Chicken Wings with Fermented Bean Curd, Char-Grilled Pork Neck, Shrimp Cakes in Shiso Leaves, and Chinese Crispy Sticks Stuffed with Prawn Paste & Black Truffle Sauce.  To cool the summer heat, guests may opt for free-flow Spanish red wine, white wine, beer and soft drinks for just an additional HK$40, or HK$60 with the addition of Japanese Sake.

“The Drunken Bear” (HK$88)

The themed 4-in-1 “Best of the Four Nations” hot pot base features Singapore’s iconic Bak Kut Teh , one of the restaurant’s most popular broths of super-tender pork ribs simmered in herbs and spices, nicknamed “meat bone tea”; Sichuan-styleNumbingly Spicy Soup; Thai-style Green Curry with clams, shrimps, mussels and squid; and Hainan-style Coconut and Chicken Soup.

Guests can enjoy their own eclectic hotpots with nearly 30 ingredients to simmer in the broth – from Seasonal Shrimps andSweet Potato Clams to Premium Sliced Angus Beef Chuck, prized Kurobuta Pork Slices, an exotic range of dumplings and meatballs, including the restaurant’s new specialty, cute black bear-shaped cuttlefish balls, newly introduced “The Drunken Pot Black Bear”, Crispy Cheese Sausages, Garlic Fish Cracklings, Homemade Bean Curd Rolls, Platters of Vegetables andMushrooms, and Inaniwa Udon noodles.

Set Lunch – Chiu Chow Satay Beef Hot Pot (HK$128)

Also tailored for summer, The Drunken Pot’s new lunch sets features a sumptuous 7-courses lunch experience with 4 appetisers including assorted Sashimi, Crab Roe Salad, Homemade Xiao Long Bao Dumpling and Daily Soup, complemented by Japanese-style Panna Cotta dessert and homemade herbal drink.  The newly launched set lunch price from HK$88, with a range of main course options such as:

Japanese Don Sets

ž   “The Drunken Pot Sashimi Don”, with Panda-shaped Rice Balls and sweet-savoury Japanese Tamagoyaki Omelette along with either Sauce Salmon Sashimi Don (HK$88); Flaming Beef Tartar Don (HK$118); Salmon & Green Tea Cold Noodles (HK$108), Hokkaido Salmon Roe Sashimi Don (HK$148) or Soy Sauced Salmon Don (HK$98).

Hokkaido Salmon Roe Sashimi Don (HK$148)

Steamed Rice Sets

ž   “Steamed Rice” choices with Steamed Cordyceps Chicken (HK$98), Steamed Seafood (HK$88), Chicken Feet and Ribs (HK$88), Ground Beef and Raw Egg (HK$88) or Steamed Beef (HK$88).

Mini Pot Sets

ž   “Mini Pot” served with classic hotpot dish Deep-fried Seaweed Roll – choices from Chiu Chow Satay Beef Hot Pot (HK$128) with Angus beef chuck, squid ink sausage, blood tofu, and soft-boiled egg; Korean Cheese Force Hot Pot (HK$128) with Korean rice cake, cheese, sliced squid ink sausages and crab sticks, House Sichuan – Style Numbingly Spicy Hot Pot (HK$108) including sweet potato noodles, blood tofu, black pepper beef balls; Black Kurobuta Pork Hot and Sour Hot Pot (HK$98) with spring rolls, pork belly, squid ink sausage, and pork and mushrooms balls or Malaysian Laksa Mixed Seafood and Salmon Roe Hot Pot (HK$138), including squid, clams, mussels, egg, shrimp, topped with crab sticks and salmon roe.

Guests who order the lunch sets may also choose to enjoy free-flowing Spanish red wine, white wine, beer, and soft drinks for just an additional HK$40, or HK$60 with the addition of Japanese Sake.

Completing The Drunken Pot’s latest summer offerings are new dim sum specialties at its Causeway Bay restaurant, including “Happy Chick Pineapple Shortcake” (HK$68), and two new innovative hotpot ingredients – chick-shaped pumpkin aptly named “The Drunken Chick” and cute black bear-shaped cuttlefish balls with squid ink “The Drunken Bear”, both priced at HK$88.

With breath-taking views over Victoria Harbour, The Drunken Pot Causeway Bay is at 27/F, V Point, 18 Tang Lung Street, Causeway Bay, seating up to 138 guests with three private rooms for up to 24. Themed after a rustic fishing market, The Drunken Pot Tsim Sha Tsui is at 2/F, No.8 Observatory Road, Tsim Sha Tsui, seating up to 150 for lunch or dinner, and 250 for cocktails, with six playful private rooms for up to 24.

Bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves, The Drunken Pot has become a hotpot phenomenon for its ‘new age’ hotpots artistically presented with innovative recipes and flavours and ‘Sake bombs’ enlivening the social experience – to the extent that reservations are highly recommended.

The winning culinary concept also embraces jet-fresh sashimi and top quality seafood from premium suppliers, from Black speckled grouper and Alaskan king crab to lobster and tiger prawns – bringing Japanese flavour to the traditional Hong Kong hotpot experience.

The name of The Drunken Pot underlines the philosophy of evoking a ‘melting pot’ communal ambience “where different people and ideas get together, often producing something new”. The ‘drunken’ reference also alludes to the inevitable influence of ‘Sake bombs’ in hot pots, and signature house Sake as the beverage of choice.

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